This soup is creamy and ultra flavorful! Serve alongside a beautiful autumn salad on a cooler night.
➡️Did you know:
Mushrooms have cancer-fighting properties.
Mushrooms are immunity-boosters, they can help lower cholesterol, they're high in B and D vitamins, and can help relieve inflammation.
They’re low in calories, are great sources of fiber and protein.
makes about 6 servings
Ingredients:
- 2 Tbsps clarified butter or ghee
- 2 lbs white button mushrooms, cleaned and sliced
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 tsp dried Italian herbs
- 1/4 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/4 cup arrowroot powder, gluten free flour, or cornstarch
- 3 cups low-sodium chicken broth or vegetable broth
Garnish:
Fresh thyme and parsley, chopped
Instructions:
- Melt your butter in a large skillet over medium-high heat. Add in mushrooms, onion and garlic; Sauté for 4-5 minutes, stirring frequently.
- Stir in all the herbs and seasonings, then add the wine. Allow it to simmer over medium heat for about 2-3 minutes.
- Meanwhile, in a small bowl, whisk your coconut milk and arrowroot powder or gf flour together really well, until there are no lumps.
